What's for dinner tonight? Dinner ideas?

[Slimpicker]

Pork Steaks... soon to be placed in a foil pan, covered for about 90 minutes or more @ about 250° till they fall apart.

 

[Timmy]

Pork Steaks... soon to be placed in a foil pan, covered for about 90 minutes or more @ about 250° till they fall apart.

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Man, those look really good! What is your recipe and cook times?

 

[Slimpicker]

Man, those look really good! What is your recipe and cook times?

For years and years I made my own pork rub, only for pork. It got rave reviews and I was going to sell it with he help of an Italian buddy of mine who was going to make it in his restaurant... Long story short just for grins I picked up a rub from Aldis...

Someone already makes my rub... my wife licked her finger, tasted it and said, "THAT IS YOUR RUB!!!"
The only thing different is Turbinado sugar and i used brown. I bought 15 bottles and I don't have to make pork rub anymore.... Don't judge a rub buy it's maker.... that's a good freaking rub!! (for pork, I won't use it on anything else)

SO, back to Timmy's query:
>use a ton of rub on all sides and edges of each steak, let it sit for as long as you can stand it...
>low at first for an hour (like we do with most meats now to get the smoke)
>then HIGH till they start to have burnt edges and become stiff(300°)
>After last flip, BBQ sauce the top only, cook the sauce till thick then remove and "PAN" them
>put BBQ sauce and a little water in a large foil pan, coat the whole bottom
>place each steak in the sauce with that top still facing up
>cover tight with foil, 2 small slits for minimal steam escape
>cook as long as you can at 250°.... the longer the more they melt in your mouth...
I've been known to keep them going for 3 hours covered... Today I was impatient and they weren't the best I've ever done. BEFORE Traeger, they would go into a Turkey Roaster on 250° and I wouldn't stop till they were burning on the bottom.
optional: >put back on the grill just to thick the sauce up and EAT

If you close your eyes you should be smelling and tasting "pulled pork" cuz that's really what they turned into. (same cut of meat)

 

[Timmy]

Dang! I love a good pork steak! And those look REALLY GOOD! Me thinks me knows what is gonna be cookin Saturday!

 

[Fisty]

 

[davwhite]

Today, a first. Rib Eye around 18oz is going into the Sous Vide. Going to salt and pepper the steak, into a bag with Rosemary, Thyme, butter and garlic. Vacuum seal the bag and into the water at 143F for 40 minutes. Rest for 10-15 mins and then a very hot sear in oil and butter, Hmmm I am getting hungry thinking about it.

 

[RemE]

A friend made Wagu sliders so I cranked out some smoked 4 cheese Mac'n'Cheese. Used a modified version of the Traeger recipe, added more cheese, cheddar, mozzarella with truffle, smoked guda, bacon, onion. The friends said it was one of the best ever.
Good thing I kept a second pan back at home!
Smoked the sauce and dry macaroni for an hour 175F super smoke before mixing and then back into the grill to bake at 350F till bubbly and browned.

 

[Slimpicker]

A Smoked Pastrami Recipe That's Close To Katz's

If you've ever wondered how to make pastrami then we've got you covered. Moist, tender, and full of flavor, this is the ultimate homemade smoked pastrami recipe. So what is pastrami? Simply put, it's Jewish barbecue, i.e. corned beef that has been smoked. This is about as close to Katz's...

amazingribs.com

Gonna give it a try:

Soaked and now rubbed

Used:

It's got EVERYTHING in it that's in the rub recipe... have you ever sat and ground an entire bottle of anything like this??? I need Aleve!!!

Tomorrow... I'm gonna try a smoke and PAPER WRAP till done, like a real brisket.
250° or 225°??? I don't have a problem with higher temps for this

 

[RustyJake]

I'd like to try corned beef or pastrami in the future. I do enjoy the Montreal Smoked Meat I did. It is going to have to wait until we get through the winter months.
I really need to loom into getting a covered patio

 

[GrillMeister]

Reverse Seared Ribeyes tonight!

 

[atommila]

I am going to try Pizza (since I have a Wood Fired Oven....) What kind of Pellets for Pizza ???

I really like oak pellets for pizza and bread. Gives it the traditional wood fired taste.

 

[GrillMeister]

Yum. Just Yum. The foil is folded over for 4 layers to protect the MEATER probes which can't handle temps over 575.

 

[primeone]

Salmon cooked at 400 for 30 minutes using the Traeger Premium Blend pellets found at Costco. - Excellent!

 

[John S.]

Last night went with beer can chicken on a throne to 160, let it rest for 10 then sliced... the moistest chicken ever.... in the throne Guinness, Rosemary, garlic and thyme..

 

[Timmy]

Pork steak on today, tryin slimpickers recipe. Bet it comes out real good!